SUPERB SQUASH SOUP WITH THE BEST PARMESAN CROUTONS
This fantastic soup is best made with varieties of squash that have dense, orange flesh, such as butternut or onion squash. It's important to use good chicken stock and season the soup well to bring out the nutty, sweet flavor of the squash. Once you've mastered this recipe, you can take the soup in different ways by adding pearl barley, dried pasta, or some chopped bacon. Even the smallest amount of dried porcini. P.S. I made this in my pressure cooker the other day, with really great results - it's so quick!
Provided by Jamie Oliver
Categories appetizer
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.
- Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.
- While the soup is cooking, make your croutons. Drizzle a little olive oil over the ciabatta slices, and press some grated Parmesan onto each side. Place in a non-stick pan without any oil and fry until golden on both sides.
- When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.
CREAMY BUTTERNUT SQUASH & SAGE SOUP
I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. -Nithya Kumar, Davis, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.
Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 659mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
WINTER SQUASH SOUP WITH FRIED SAGE LEAVES
Provided by Deborah Madison
Categories Soup/Stew Garlic Onion Side Bake Vegetarian Dinner Lunch Ricotta Squash Winter Healthy Sage Thyme Fontina Simmer Boil Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375° F. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with the garlic, and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes.
- Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot. Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes. Scoop the squash flesh into the pot along with any juices that have accumulated in the pan. Peel the garlic and add it to the pot along with 1 1/2 teaspoons salt and the water and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, simply add more water to thin it out. Taste for salt.
- Depending on the type of squash you've used, the soup will be smooth or rough. Puree or pass it through a food mill if you want a more refined soup. Ladle it into bowls and distribute the cheese over the top. Garnish each bowl with the fried sage leaves, add pepper, and serve.
BUTTERNUT SQUASH SOUP WITH SHRIMP
All you need to make this simple autumn meal is a single pot, a hot stovetop, and someone to set the table.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Cut the squash into 1/2-inch pieces and set aside. In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. Add shrimp and cook until opaque throughout, 6 minutes. Transfer to a plate; cover with foil.
- Increase heat to medium-high. Add 1 tablespoon butter, onion, and chopped sage; cook until onion is softened, 8 minutes. Add squash, cayenne, and broth and bring to a boil. Reduce heat and simmer until squash is tender, 20 minutes. Season with salt. Transfer half the mixture to a blender. Add sour cream and puree until smooth (use caution when blending hot liquids). Return to pot along with shrimp; stir to combine. To serve, divide soup among four bowls; top with fried sage leaves, if desired.
Nutrition Facts : Calories 297 g, Fat 11 g, Fiber 3 g, Protein 28 g, SaturatedFat 6 g
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large stock pot over medium heat. Add the onion, celery, leeks and garlic and cook them until they are soft.
- Add the vegetable or chicken stock, Parmesan pieces or rinds and simmer 15 to 20 minutes. Add the butternut squash, sage, bay leaf, salt, pepper, nutmeg and cayenne. Cook until the squash is tender (about 10 to 15 minutes).
- Remove the bay leaf and the cheese and puree one quarter of the soup in a food processor and return it to the stock pot (the cheese -- not the rind -- can be crumbled or grated as a garnish for the soup). Heat through and correct seasoning. Garnish the soup with scallions and serve. Pass the freshly grated Parmesan separately.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 634 milligrams, Sugar 10 grams, TransFat 0 grams
CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS
Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.
Provided by Lidey Heuck
Categories dinner, pastas, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
- Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
- Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
- Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
- Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
- Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.
BEST BUTTERNUT SQUASH SOUP EVER
Slightly sweet, this is one of the best soups I've had in a while.
Provided by Chester
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g
BUTTERNUT SQUASH AND FRIED SAGE PASTA
Provided by Kerri Conan
Categories Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Squash Sage Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.
MOOSEWOOD'S BUTTERNUT SQUASH SOUP WITH SAGE
This golden soup has a tantalizing aroma and a light crunch from the sage leaves. From the Moosewood Restaurant in New York
Provided by TishT
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
- Brush the cut surfaces with about a tablespoon of the olive oil.
- Put the garlic inside the squash cavities and place halves in the pan cut side down.
- Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
- Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
- When the squash is cooled enough to handle, scoop out the flesh.
- Squeeze the garlic cloves out of their skins and discard the skins.
- In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
- Pour the soup into a pot and heat gently.
- In a small skillet, melt the butter and saute the sage leaves until dark and curled.
- Garnish each bowl of soup with the sage leaves.
ROASTED BUTTERNUT SQUASH PASTA WITH BACON AND CRISPY SAGE
This pasta is like a fall-inspired carbonara but without the egg base. Instead the dish gets richness from goat cheese and a touch of cream. Sweet roasted butternut squash, fried sage leaves and crisp bacon round out this decadent, creamy pasta.
Provided by Megan Mitchell
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
- Place the squash on a rimmed baking sheet and drizzle liberally with oil and season with salt and pepper. Roast for 10 minutes. Remove from the oven, toss and roast until soft and golden brown, 10 to 15 minutes longer.
- Place the diced bacon in a medium nonstick skillet and place over medium heat. Cook until crispy and golden, 12 to 15 minutes. Remove the bacon with a slotted spoon and place in a medium bowl lined with a paper towel.
- Add the pasta and a generous amount of salt to the boiling water and cook according to the package directions until al dente. Drain, reserving 3/4 cup of the cooking water.
- Add the sage leaves to the rendered bacon fat in the skillet, return to medium heat, and fry until the leaves are crispy, about 1 minute. Transfer the leaves to a small plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat.
- Place a large nonstick skillet over medium-low heat. Add the reserved bacon fat and the garlic. Cook, stirring, until fragrant, about 1 minute. Add the goat cheese and cook, stirring, 1 minute. Whisk in the cream, Parmesan, mustard, nutmeg, cayenne and black pepper to taste. Keep warm on low heat.
- Once the pasta is drained, add it to the skillet along with 1/2 cup of the reserved cooking water. Toss to coat, then add the squash and bacon. Crumble in half of the fried sage leaves. Toss and add more salt to taste. If the mixture looks dry, add some of the remaining cooking water. Scrape the pasta into a serving bowl and top with the remaining whole sage leaves, a sprinkle of black pepper and some Parmesan.
BUTTERNUT SQUASH AND PARMESAN SOUP
Make and share this Butternut Squash and Parmesan Soup recipe from Food.com.
Provided by Queen uh Cuisine
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Gently fry onions, garlic, and chili flakes in olive oil in a large saucepan for about 10 minutes, or until soft and golden.
- Meanwhile cut off the tough skin of the butternut squash. Scrape out and discard the seeds, then roughly chop the flesh and stir it into the sauteed onions. Cover and continue to cook, stirring occasionally, until the squash begins to soften.
- Add the stock, herbs, and parmesan rind and simmer gently for 45 minutes, or until the squash is meltingly soft.
- Discard the herbs and Parmesan rind, scraping any gooey cheese into the soup.
- In a blender, (careful with the hot liquids) process the soup, add the creme fraiche, and season to taste.
- Serve piping hot with Parmesan cheese shavings.
Nutrition Facts : Calories 568.1, Fat 25, SaturatedFat 9.3, Cholesterol 48.9, Sodium 423.1, Carbohydrate 82.2, Fiber 12.3, Sugar 19.1, Protein 13.8
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